05 June 2009

The New Cook


This week I opened the mailbox and there was the Winter issue of one of my favorite magazines, Donna Hay. In the last year, 4 of the magazines I subscribe to have folded, so I am always glad to see any magazine in the box. It is always a bit disconcerting when Donna Hay arrives as it is published in Australia so our seasons are reversed. Evey food magazine stuffed into my mailbox is gearing up for July, with a plethora of flag motifed events and lots of salad, frozen confections and grilling. Donna Hay is serving up baked desserts and braised meat, still I savor every issue.

Besides the magazine, Donna Hay (the person not the magazine) publishes cookbooks. Each of the cookbooks is a visually stunning testament to the beauty of pure simplicity. Hay food is clean and simple and is displayed in a similar fashion. As simple as it is, the food is beyond beautiful. Opening a Donna Hay cookbook is the food equivalent to putting on Levis and starched white shirt, comfortable yet classic.



With dozens of cookbooks to her name, here is a recipe from one of my favorites, The New Cook
It may be winter in Australia, but during those zucchini rich days of July, this is a great way to use the abundant squash.


Zucchini Pancakes with Double Brie

2 cups grated zucchini
2 eggs
3 tablespoons melted butter
3/4 cup plain flour
1/3 cup grated parmesan cheese
cracked black pepper
1/2 teaspoon grated nutmeg
200 g double-cream brie
100g semi-dried tomatoes
2 tablespoons chopped chives

Squeeze the zucchini to remove any excess liquid. Place in a bowl with the eggs, butter , flour parmesan, pepper and nutmeg. Mix until smooth. Heat in a non-stick frying pan over medium heat. Add spoonfuls of the mixture and cook for 2 minutes on each side or until the pancakes are golden. Keep the pancakes warm and repeat with the remaining mixture.

To serve, spread a little double-cream brie over the pancakes and top with the semi-dried tomatoes and chives.

If you want to make this recipe, buy all means use the double brie, but the toppings, as with any pancake, can be limitless. Try them with a bit of salsa, some whipped goat cheese, or even some additional sautes squash!

For more on Donna Hay check out her website.

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